RecipesDinner
Dinner
Mild Family Beef Chilli
Beef chilli with grated carrot and two tins of beans, kept gentle enough for everyone and served over rice or with a jacket potato.
- Serves
- 4
- Prep
- 15min
- Cook
- 35min
- Total
- 50min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 476kcal
- Protein
- 38.4g
- Carbs
- 38.6g
- Fat
- 18.3g
- Fibre
- 7.7g
Ingredients
For 4 servings · MetricUS
- 500g5% beef mince
- 1onion, finely diced
- 1carrot, gratedfor gentle sweetness
- 3 clovesgarlic, crushed
- 2 tbspsweet paprika
- 1 tbspground cumin
- 1 tspdried oregano
- 800gchopped tomatoes
- 480gmixed beansdrained
- 1 tbsptomato puree
- 300mlbeef stockone cube in water
- 1 tbspolive oil
- salt and black pepperto taste
- 1¼ lb95% lean ground beef
- 1onion, finely diced
- 1carrot, gratedfor gentle sweetness
- 3 clovesgarlic, crushed
- 2 tbspsweet paprika
- 1 tbspground cumin
- 1 tspdried oregano
- 28 ozcrushed tomatoes
- 18 ozmixed beansdrained
- 1 tbsptomato paste
- 1¼ cupsbeef stock
- 1 tbspolive oil
- salt and black pepperto taste
Method
Soften the veg.
Heat the oil in a large pan over medium heat.
Add the onion and grated carrot and cook for 6 to 8 minutes, until soft and the carrot has lost its raw edge.
Add the garlic, sweet paprika, cumin and oregano.
Stir for 1 minute until the spices smell toasty.
Keeping the heat gentle here stops the paprika turning bitter.
Brown the mince.
Turn the heat up and add the mince.
Break it up with a spoon and cook for 5 to 6 minutes, until no pink remains.
Build the sauce.
Stir in the tomato puree, then pour in the chopped tomatoes and stock.
Add the drained beans.
Season with salt and pepper.
Simmer.
Bring to a simmer, then drop the heat low and cook uncovered for 20 minutes, stirring now and then, until thick enough to sit on a spoon.
Taste and adjust the salt.
Serve.
Serve a quarter of the pot per person, over rice or with a jacket potato.